From a full barn to festival fields!

What a week it’s been.

Saturday brought a steady flow of people through the barn, with a lovely group of women especially interested in a Wellness and Detox workshop. It’s always encouraging to see that curiosity — people wanting to learn, to reconnect, to take something practical home with them.

Sunday we held our very first sourdough class, and what a start it was.

An unexpected 20 participants gathered, filling the space with questions, curiosity, and that shared appreciation for the process of making bread the slow way.

It’s something I do so routinely, but stepping back and sharing it in detail reminded me just how special it really is.

The start of the week quickly shifted gears as we prepared for something quite different. Packing lists were finalised, boxes ticked, and by Tuesday afternoon we were loaded up and ready to head off.

We spent the next few days at the Grounded Festival, near Deans Marsh — and what an experience it was.

Founded by Matthew Evans, this incredible gathering brought together over 80 speakers from around the world, all deeply passionate about soil, plants, animals, and the systems that connect them.

Around 500 participants came to listen, learn, and be part of it.

The knowledge shared was, quite simply, mind-blowing. By the end of the two full days, we were both mentally and physically exhausted — in the best possible way.

Our role was to represent the Otway Harvest Trail, sharing products from some of our local producers.

Alongside that, we soaked up the atmosphere — beautiful weather, simple camp food, and a few nights of swagging under the sky with our two girls. A full experience in every sense.

What’s coming up at the barn:

Pressed Garden Beauty Workshop

Saturday, 2. May 2-4pm

Facilitated by Carol Bouma

All materials and afternoon tea provided

$80 — more information online

Patch to Plate Dinner

Saturday, 9. May 6pm

Cottage pie & apple crumble

$35 per adult

Fermenting Workshop

Sunday, 17 May. 2–4pm

Learn to make sauerkraut, kombucha & milk kefir

$75 per person

Sourdough Bread Making Class

Monday, 18. May 5:30-7:30pm

Warrnambool community Garden

From the barn to the festival and back again — it’s been a week of connection, learning, and sharing what we love.